From the kitchen
How it’s made
Before a Gulit heart meets chocolate, honey, or glaze, it spends a morning on the table — rolled, cut, risen, and fried until it is light enough to hold with just two fingers.
Hearts from one sheet
Every batch starts as one pale sheet of dough. We press hearts into it until the table is a field of them — the same shape, many hearts.
Then they rest
Lifted onto parchment, they wait. Yeast does the slow work. The hearts plump, the dough turns silk-soft, and they are ready for frying.
A short fry, then gold
A minute of frying and they come out honey-gold. A special dough preparation process and a frying technique minimizes oil absorption and makes gulits even more healthy.
Three toppings, one crumb
Chocolate and coconut. Lemon glaze and pistachio. Georgian honey and crushed walnut. Tear one open — the crumb is open, super tender, still fresh.
Packed with love
Eight hearts delicately arranged into a box and shipped to you.
